This Southern sausage gravy is thick, creamy, and full of browned breakfast sausage and cracked black pepper. It comes together in one skillet, using the sausage drippings to cook the flour before you stir in the whole milk. Spoon it over warm, split biscuits so the soft centers soak up the gravy.
What You’ll Need
- Mild ground breakfast sausage. Break it into small crumbles as it browns so every spoonful gets some sausage. Leave the rendered fat in the skillet for the flour.
- All-purpose flour. Sprinkle it evenly over the browned sausage and stir until the dry patches disappear. The flour thickens the gravy as the milk simmers.
- Whole milk. Add it gradually, stirring well after each pour to keep the gravy smooth.
- Garlic powder, salt, and black pepper. Garlic powder adds a mild savory note, while freshly cracked pepper gives the gravy its familiar bite. Taste before adding more salt because breakfast sausage is already seasoned.
- Warm baked biscuits. Split them just before serving to catch the gravy on both halves.
How to Make Southern Sausage Gravy
Brown the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon as it cooks. Once it’s fully cooked, reduce the heat to medium. Sprinkle in the flour and stir until it coats the crumbles and absorbs the drippings. Add the garlic powder, black pepper, and a small pinch of salt. Stir for about one minute to cook the flour.
Pour in the milk a little at a time, stirring constantly and scraping the bottom of the skillet to loosen the browned bits. Bring the gravy to a gentle simmer and keep stirring until it coats the back of a spoon but still flows easily. Taste, adjust the salt and pepper, and remove the skillet from the heat.
Tips for Smooth, Creamy Gravy
- Stir well after the first splash of milk. The mixture will look thick at first. Smooth it out before adding more milk to help prevent lumps.
- Keep the simmer gentle. Stir along the bottom and around the edges so the milk heats evenly.
- Adjust the thickness before serving. If the gravy gets too thick, stir in a splash of milk. If it’s thin, simmer for another minute or two and check again.
Serving and Reheating
Ladle the hot gravy over warm biscuits and finish with extra cracked pepper if you like. For a larger breakfast, serve with scrambled eggs or crisp hash browns.
Refrigerate leftover gravy promptly in a covered container and store the biscuits separately. Reheat the gravy gently in a skillet, stirring in a splash of milk as needed until it’s smooth and hot throughout.
Frequently Asked Questions
Can I use hot breakfast sausage?
Yes. Use the same amount for a spicier gravy and adjust the black pepper after tasting.
Why is my sausage gravy lumpy?
Milk added too quickly can leave clumps of flour. Start with a small splash, stir until the mixture is smooth, then gradually add the rest.
Southern Sausage Gravy and Biscuits Recipe Card
Creamy, peppery skillet gravy with browned breakfast sausage, served over warm biscuits.
- Servings — 8, with one biscuit each
- Equipment — Large skillet and wooden spoon or whisk
Ingredients
- 1 pound mild ground breakfast sausage
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon garlic powder
- Salt and freshly cracked black pepper, to taste
- 8 baked biscuits, kept warm
Instructions
- Heat a large skillet over medium-high heat. Add the sausage and cook until browned and fully cooked, breaking it into small crumbles.
- Reduce the heat to medium. Sprinkle the flour over the sausage and its drippings. Stir until no dry flour is visible.
- Add the garlic powder, a small pinch of salt, and cracked black pepper. Cook for about 1 minute, stirring constantly.
- Gradually add the milk, stirring or whisking after each addition. Bring to a gentle simmer and stir until the gravy is thick, creamy, and still pourable.
- Taste and adjust the salt and pepper. Remove from the heat, split the warm biscuits, and spoon the gravy over them. Serve immediately.